I’ve got a bumper crop of squash this year from a friend’s garden, lots of butternut, zucchini, acorn, and a giant blueish-green bumpy thing that is supposed to be really good, but I haven’t tried it yet. Butternut is one of my favorites, and this is an easy, basic, healthy recipe. I’ll be making this again and again.
It’s good with or without chiles – the chiles change the taste and add a bit of heat. I use just mild chiles. This has a delicate flavor and I think hot chiles would be too overpowering. This makes a good side dish in a cup, or sometimes I have it for a light meal.
Hope you enjoy it!
- 2 lbs butternut squash (1 small-medium)
- 1 tbsp olive oil
- ¼ cup chopped onion
- 3 garlic cloves
- 1 14.5 oz can vegetable broth
- 1 tbsp maple syrup
- ¼ tsp nutmeg
- ¼ cup mild green chiles
- ½ tsp salt or to taste
- ¼ tsp pepper or to taste
- garnish: sliced jalapenos or chopped cilantro
- Preheat oven to 400 degrees.
- Cut the butternut squash in half and scoop out the seeds. Brush the cut surface with olive oil and place face down in a baking dish.
- Bake for about 45 minutes or until soft. Let cool.
- While the squash is cooling, sautee onion over medium heat in a small skillet with about 2 tsp olive oil for about 2-3 minutes.
- Crush the garlic cloves and add to the onions and sautee another 1-2 minutes.
- Scoop the butternut meat out of the shells and dump into a blender or food processor. (It should be about 4 cups of squash.)
- Add the onion-garlic mixture and vegetable broth. Blend until smooth.
- Add remaining ingredients and blend until smooth.
- This is a fairly thick soup, and you can add more vegetable broth to make it thinner.
- Adjust seasonings and chile to taste and blend in.
- Serve hot or cold & enjoy!